Arugula Feta Salad Recipe

Toast and grind papaya seeds

If using fresh papaya seeds, toast them in a dry skillet over medium heat for 1–2 minutes until aromatic, shaking frequently. Cool briefly, then crush to a coarse grind using a mortar and pestle or pulse quickly in a spice grinder. If using pre-ground substitute (black pepper), skip to next step.

Combine the ground papaya seeds (or black pepper) with the minced shallot, Dijon mustard, honey, and apple cider vinegar in a bowl. Whisk to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with kosher salt and additional freshly ground pepper to taste. Taste and adjust acidity or sweetness with a pinch more honey or 1/2 tsp vinegar if needed. Set aside at room temperature for at least 10 minutes to let flavors meld.

Pat the anchovy fillets dry with paper towels. If they are salt-packed, rinse briefly and pat dry; remove any bones if desired.

Place the flour on a shallow plate. Lightly dredge each anchovy fillet in the flour, shaking off excess. The flour helps create a crisp exterior without heavy batter.

Heat a small skillet over medium-high heat and add the neutral frying oil. Once shimmering but not smoking (about 350°F / 175°C), add the fillets in a single layer, working in batches if needed. Fry 30–60 seconds per side until crisp and golden; they cook quickly. Use tongs to transfer to a paper towel-lined plate to drain. Immediately sprinkle with a pinch of kosher salt and a little lemon zest to brighten.

Prepare produce: wash and spin-dry the arugula thoroughly. Core the apple and slice it thinly into matchsticks or half-moons. Halve the cherry tomatoes.

In a large mixing bowl, add the arugula, apple slices, and cherry tomatoes. Sprinkle the crumbled feta over the top.

Add about two-thirds of the papaya seed dressing to the bowl (reserve the rest for guests or to adjust seasoning). Using salad tongs or clean hands, toss gently but thoroughly to coat the leaves and fruit evenly. Taste and add more dressing if needed—dressing should lightly coat but not drown the greens.

Arrange the tossed salad on individual starter plates or a shared platter. Evenly distribute the fried anchovy fillets across the top so each portion gets 1–2 anchovies. Garnish with the chopped parsley and an extra pinch of lemon zest if desired.

Serve immediately so the anchovies remain crisp. Offer reserved dressing on the side for additional seasoning.